Broken Wheat Halwa

Broken wheat always comes under the healthy diet's section. Broken wheat upma is one of the comfortable diet food for most of them.. Here we have a delightful sweet treat with broken wheat; try this delicious and easy halwa and enjoy it without any guilt.
Ingredients:

1. Broken wheat-1 cup
2. Ghee-2 tbsp
3. Jaggery grated-1 cup 
4. Cardamom powder- 1/4 tsp
5. Salt-a pinch
6. Fried nut-to garnish

Preparation:

• Wash the broken wheat and drain it well.
• Heat a pressure cooker with 1 1/2 tbsp of ghee and add the rained broken wheat in to it.
• Saute on medium-low flame for about 5 minutes (until completely dry and shiny).
• Add 2 cups of water and cooks it for 3 whistles.
• Open the lid after completely cools down. (If there is any excess water in the pressure cooker; open cooks it on high flame until dry).
• Melt grated jaggery by adding 1/4 cup of water.
• Sift it to remove impurities.
• Add this melted jaggery in to the cooked broken wheat and heat it.
• Cook continuously by stirring well until the jaggery syrup get dried and the halwa start leaving from the sides of the pan.
• At this time add cardamom powder, fried nuts  and 1/2 tbsp of ghee.
• Mix well and switch off the flame.
• Serve warm or after cools down..

Cococnut Rice

 Coconut rice is one of the most simple pulao in which the cooked rice is tempered with freshly grated coconut. The nice and rich aroma of coconuts and curry leaves makes the rice really flavorful.

Ingredients:

1. Cooked rice-2 cup (basmati rice or white any white rice)
2. Coconut oil-2 tbsp
3. Mustard seeds-1/4 tsp
4. Cumin seeds- 1/2 tsp
5. Urad dal- 1/2 tsp
6. Roasted chana dal-1 tbsp
7. Roasted peanuts-1 tbsp
8. Curry leaves-2 springs
9. Dry red chilly splitted-2 numbers
10. Freshly grated coconut-3/4 cup
11. Salt-to taste

Preparation:

• Heat coconut oil in a pan; splutter mustard seeds followed by cumin seeds.
• Add urad dal, chana ldal and pea nuts.
• Add dry red chilly and curry leaves.
• Add grated coconut and salt; roast in slow flame for a minute.
• Add the cooked rice in to; mix well for a minute and serve hot with the choice of your curry; pickle or along with raitha!

Note: You can also use frozen grated coconuts; if fresh one is not available.
          Use the choice of  nuts for seasoning.

Lemony Lentil Soup

Lentil soup is what's for lunch today. I make this soup often. It's rustic and easy to prepare. The nutritional profile is wonderful. Best of all, the lentils remain whole and keep their firm texture. This is a brothy lentil soup. A smoked-paprika scented stock is infused with the earthy flavor of the lentils. The soup is finished with lemon and dill. Fresh dill is one of my favorite herbs. The bright and citrusy flavor of dill counters the richness of the lentils. Spinach is stirred in at the end of cooking to remain vibrant and green. Lots of freshly cracked black pepper is welcome here too.  

I typically make this soup in the morning. It reheats well. After a long walk on the beach, I warm some pita in the toaster oven and heat the soup for lunch or a light dinner. I always keep pita bread in my freezer because I'm half Lebanese. Round out this meal with olives, marinated artichokes and/or some roasted red peppers to stuff into the pita. Alternately, you can serve the soup with steamed rice for a complete protein.

Lemony Lentil Soup 

Makes A Pot Full 

Some Notes

The spices are kept subtle in this soup. Feel free to add more cinnamon and cumin if you're in the mood for something assertive. Think of this soup as a base recipe and use your favorite spices. Instead of smoked paprika, garam masala or curry powder will work here too.

Make sure you rinse the leeks well. If you don't have leeks, swap them for a large onion or a few shallots.

Secret Ingredient Alert: Rapunzel No Salt Vegan Vegetable Bouillon is my go-to veggie bouillon when I don't have the time or energy to make my own stock. It's the best! I love it for its clean taste and homemade flavor. I find it at Whole Foods or often buy it in bulk online at Amazon. It's a lifesaver for quick soups like this one. But you can swap it and the water for 10 cups of your favorite broth or stock.

Ingredients

• 1 cup of green lentils (I use Whole Foods 365 Organic Brand)
• 2 carrots, chopped
• 3 celery stalks, chopped
• 2 leeks, white and light green parts, chopped
• 2 cloves of garlic, crushed, pressed or chopped  
• A handful or two of baby spinach (optional) 
• A handful of fresh dill, chopped 
• 1-2 lemons
• 1 1/2 teaspoons of smoked paprika 
• 1/4 teaspoon of ground cinnamon
• 1/2 teaspoon of ground cumin
• 5 vegetable bouillon cubes. I use Rapunzel No Salt Vegan Vegetable Bouillon. (see notes) 
• Salt and pepper to taste. I use sea salt and freshly cracked pepper

Serving Suggestions
pita bread
steamed rice
naan
paratha
chapati
roti
baguette
a dollop of yogurt or creme fraiche
Some toasted slivered almonds

Instructions

In a large soup pot add the green lentils, carrots, celery, leeks, garlic, smoked paprika, cinnamon, cumin and bouillon cubes. Stir in ten cups of water. Salt to taste. Cover the pot and bring to a boil. Turn down the heat and simmer until the lentils and vegetables are soft. Take the soup off the heat. Stir in the baby spinach (if using), a good squeeze or two of fresh lemon juice, the chopped dill and some cracked black pepper. Stir the spinach around until it wilts from the heat of the soup. Serve with any of the above suggestions.

Bon Appetite & Blessings!
xx ~ Jilly
 

Tuna Stuffed Avocado

I'm getting a lot of inspiration from FaceBook lately as all these food pictures and videos are popping up.  This recipe comes from The Stay At Home Chef.
I got all excited when I realized I had every ingredient to make this for lunch today.  It only took a about ten minutes to make, so easy and healthy.  I love tuna but I usually load it with mayo and make it into a cheesy grilled tuna melt.  I won't be giving up my tuna melts but these delicious stuffed avocados will be making an appearance often! 
This recipe is easily made for one, two or more.  Today I just made one avocado so I used one can of tuna and a little of each ingredient.  For a light lunch I could see just eating one of the halves BUT I had no one to share these with today so I ate the whole thing!  YUM!

• Ingredients:
• 4 avocados, halved and pitted
• 4-5 oz. can solid white tuna (albacore packed in water), drained
• 1 tablespoon red onion, finely diced
• 1/2 red bell pepper, finely diced
• 1 jalapeno, minced
• 1/4 cup cilantro leaves, roughly chopped
• 1 fresh lime, juiced
• salt and pepper

1. Scoop out some of the avocado, leave just enough to make a bowl out of the avocado.  Place the scooped avocado into a bowl, mash. 
2. Add the onion, bell pepper, jalapeno, and cilantro to the mixing bowl.  Pour lime juice over and add tuna.  Season with salt and pepper to taste.   Light toss all together until everything is mixed.
3. Scoop the tuna into the avocado bowls. 

Healthy Bluberry Muffins

These muffins tastes so good and won't make you feel guilty for eating more than one.

Ingredients

1 1/2 cups whole wheat flour

3/4 cup Stevia

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup canola oil

1 egg

1/3 cup milk

1/2 cup unsweetened applesauce

2 cups tundra blueberries

 

Directions

1. Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, Stevia, salt, and baking powder in a large bowl.
2. Whisk canola oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full (ice cream scoop works well).
3. Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.